Phyllo Pizza with Feta, Basil, and Tomatoes

I have to tell ya, I’m really getting into this pizza on Fridays thing. And since I’ve been trying all different kinds of pizzas, I’m used to eating pizza that doesn’t have a lick of tomato in it at this point. But now I’m resorting to making a pizza that doesn’t even use pizza dough? Who am I? The great thing about phyllo dough is it can easily be used in both sweet and savory dishes (à la Baklava and Spanakopita) so why not make it the basis of a pizza? This Phyllo Pizza with Feta, Basil, and Tomatoes does just that perfectly.

Sheets of phyllo dough are layered with a combination of mozzarella, Parmesan, and feta cheeses and topped with slices of fresh tomatoes, basil and scallions. Fragrant oregano gives this pizza a traditional Italian herby feel while the phyllo and feta keep it grounded with classic Greek flavors. A simple pizza with nothing more but tomatoes and basil is always going to be a hit to me but the addition of phyllo and feta here make it extra special. Don’t worry if you get confused by the directions like I did, just layer the cheese and phyllo sheets and even if you mess it up, it’ll still taste perfect. This pizza is a real winner!

Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo.